Place potatoes in a large pot and fill with cold water to cover by 1 inch. Bring to a boil, reduce heat to medium, and gently boil 12 to 15 minutes, until potatoes are just tender when pierced with tip of a knife. Drain in colander.

2.

In large bowl, whisk mustard, vinegar, olive oil, tarragon, salt, and pepper. Add potatoes and scallions; gently toss until evenly coated. Serve immediately while still warm or at room temperature.

Yield: 8 servings.

(Plan Ahead: You can boil potatoes 1 day ahead, cool, cover and refrigerate. Reheat in the microwave just before tossing with the dressing.)